Grilled fish tacos are a delightful and fresh option for anyone who loves seafood and Mexican cuisine. The combination of flaky fish, vibrant pico de gallo, and creamy spicy mayo creates a burst of flavors in every bite. This recipe is perfect for a quick weeknight dinner or a fun weekend meal. Plus, it is easy to make, allowing you to enjoy a delicious meal in no time.
How to Make Grilled Fish Tacos with Spicy Mayo and Pico de Gallo
Ingredients
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Juice of 1/2 lime
- 1/2 cup mayonnaise
- 1-2 tbsp sriracha or hot sauce
- 1 clove garlic, finely grated
- Juice of 1/2 lime
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeno, minced (optional, seeded for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- Pinch of salt
- 8 small corn or flour tortillas
- Extra lime wedges
- Additional cilantro for garnish (optional)
Directions
Prep the Fish: Pat the fish fillets dry and rub them with olive oil. Mix the spices together and season both sides of the fish. Let them rest for 10 minutes.
Make Spicy Mayo: In a bowl, stir together the mayonnaise, sriracha, lime juice, and grated garlic until smooth. Set aside.
Prepare Pico de Gallo: In another bowl, combine the diced tomatoes, chopped onion, minced jalapeno, cilantro, lime juice, and a pinch of salt. Allow it to sit for a while to develop its flavor.
Grill the Fish: Heat the grill or a skillet over medium-high heat. Cook the fish for 3-4 minutes on each side until it is nicely charred and flakes easily.
Warm the Tortillas: Toast the tortillas on the grill or in a pan for 20-30 seconds on each side.
Assemble Tacos: Place some grilled fish in each tortilla, top with pico de gallo, drizzle with the spicy mayo, and add fresh cilantro or extra lime if desired. Serve immediately and enjoy!
How to Serve Grilled Fish Tacos
Serve these tacos hot, straight off the grill. You can pair them with extra lime wedges on the side and a light salad or chips. A cold drink, like agua fresca or beer, complements these tacos perfectly.
How to Store Grilled Fish Tacos
If you have leftovers, store the components separately. Keep the grilled fish in an airtight container in the fridge for up to 2 days. The pico de gallo and spicy mayo can also be stored in individual containers. When ready to enjoy again, reheat the fish and assemble the tacos fresh.
Tips to Make Grilled Fish Tacos
- Use fresh fish for the best flavor and texture.
- Adjust the spiciness of the mayo and pico de gallo to your taste.
- Warm the tortillas just before serving, so they stay soft and pliable.
- Experiment with different toppings like avocado or cabbage for added crunch.
Variation
Feel free to switch up the fish type or try grilled shrimp for a different twist. You can also make a vegetarian version using grilled vegetables such as zucchini or bell peppers.
FAQs
Can I make the spicy mayo without sriracha?
Yes! You can use any hot sauce you prefer or even omit it for a milder mayo.
What if I don’t have a grill?
You can cook the fish in a skillet on the stovetop or bake it in the oven.
Can I use larger tortillas?
Absolutely! Just adjust the filling amount according to the size of the tortillas you choose.
Grilled Fish Tacos
Ingredients
Method
- Pat the fish fillets dry and rub them with olive oil. Mix the spices together and season both sides of the fish. Let them rest for 10 minutes.
- In a bowl, stir together the mayonnaise, sriracha, lime juice, and grated garlic until smooth. Set aside.
- In another bowl, combine the diced tomatoes, chopped onion, minced jalapeno, cilantro, lime juice, and a pinch of salt. Allow it to sit for a while to develop its flavor.
- Heat the grill or a skillet over medium-high heat. Cook the fish for 3-4 minutes on each side until it is nicely charred and flakes easily.
- Toast the tortillas on the grill or in a pan for 20-30 seconds on each side.
- Place some grilled fish in each tortilla, top with pico de gallo, drizzle with the spicy mayo, and add fresh cilantro or extra lime if desired. Serve immediately and enjoy!
